Donny Enriquez | What's For Lunch
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00:00Yo Dave, what's for lunch? What we're doing is omelettes. Making omelettes, alright
00:06we're switching up, we're going breakfast. Let's get cooking.
00:09I'm a private chef, cook for money yeah.
00:14Guys welcome back to What's for Lunch. Today we're joined by a very special
00:18guest, actually I think our biggest guest of the entire show, Dave Portnoy is in
00:21the kitchen. Dave, you're a busy guy, thanks for being here. Yeah of course.
00:24Alright today we're making omelettes, so do you cook, I mean I feel like you don't
00:28cook that much. No I have a couple special dishes, I have Dave's famous
00:32garlic bread, Dave's famous stir-fry, Dave's famous chicken cacciatore. Okay
00:36those are my three. Dave's famous grilled cheese. Yeah grilled cheese.
00:39Everything I do is famous. Well how often do you cook? In the summer I didn't put
00:43the, I kind of just grill fish almost every day. It's easy, like I just put
00:48olive oil on it and go, so actually a decent amount. Oh that's great, I bet you
00:51get the best fish in Nantucket too. Yeah very fresh, very fresh. I walk in and say
00:55what do the fishermen just bring in, and that's what I go with. Alright, well
00:58you have a lot of houses now, which out of all of them, what's the best,
01:01which has the best kitchen? Are you a big kitchen guy? Montauk. Montauk is a
01:06spectacular kitchen. Really? Yeah spectacular. Do you have like, are you, I
01:09mean at the level now where you have a chef come and cook for you? No, you know
01:12I've thought about it and I'd love it, but I don't like small talk and it's
01:17like I feel weird, like do you have to talk to the person when they're cooking?
01:21No, I don't think so at all. But then is it like rude? No, I don't know. It's like I don't want to be
01:26friends with the chef, just like make me the food, so that's why I haven't done it.
01:29Alright, well let's get started on these omelets then. So omelets, the thing with
01:34anytime you're doing eggs, it's just the lowest temperature is all you really
01:37need to get it going here. I got three eggs for you, if you want to just whisk
01:40those up, and I'll do the same here. Before you were multi-millionaire, what
01:45was like your go-to food just to get by? Spaghetti. Spaghetti? Spaghetti, get some
01:52chicken, cut it up, put it in there, keep it. That was kind of what my move was. Big
01:57spaghetti grilled cheese guy at lunch. Were you big just like the same meal
02:00kind of for every? Kind of the same way now, yeah. I eat the same stuff over and
02:05over, over. Really? What's your go-to right now? Does it change? Yeah, it changes. On the
02:10season summer, it's the fresh fish just with like corn, maybe a broccoli or
02:15asparagus, whatever they got. And then in the winter, for some reason when I
02:18go to Miami, I order a lot. I'll order like just bowls, like chicken bowls and
02:22things like that. So we're going just a little olive oil, a little butter, and
02:26then we're gonna pour that egg right in. A little lower on the temp. And then
02:31with omelets, what you want to do, so this is a little hot for mine, you want to
02:34just kind of move it around. And what we're doing is you just scrape it and
02:37kind of pull and fill that space. So to get the really light fluffy omelet, yeah
02:42you get that's like the technique is just move it and then move the egg to
02:45fill the space. So scrape and pull. Yeah, you don't feel that that much. So now
02:49kind of like try to keep it so, I would now tilt your pan back so that all fills
02:52up. See where there's ever like a gap? Yeah, yeah, you want the egg there. That's
02:55that's perfect. So like up here, I'm gonna scrape. And then once it starts to set,
02:58see how quick that is? It's already pretty much, pretty much set. And we can
03:02put it back down and go even lower on the on the heat. And then we go in with
03:05cheese right here. I have some fresh, just Colby Jack cheese. Do you like goat cheese?
03:08I'm gonna go. To be honest, usually I don't even get put the cheese in my omelet.
03:12Oh no, you bullied me. But it's a little bit, I'm yeah, I'm not, it makes it
03:18harder to like wrap it. And I know that's an unusual thing not to have cheese in there.
03:22You could have hit me with that before, but well. And then we have your
03:26fillings of choice. So we have, we have peppers and I have some mushrooms I
03:29sauteed there. So if you want to go in on yours with however much you want.
03:32Peppers, onions. Do you have a best like all-time? Have you ever been to any like
03:38super, super fancy restaurants, multiple courses? Is that your thing or not really?
03:42It can be anything. Sometimes I get impatient for a meal like that. Weirdly,
03:47one of the first advertisers we ever had was Casino Montreal. We went to like the
03:51Grand Prix and I remember like a nine course meal there. That was a lot. You
03:54know my favorite thing is a nice omakase. Oh yeah? Love it. Yeah, that's awesome.
03:58Love it. Sushi especially too. It's like, and I like it because you don't get too full.
04:02Like you can eat a lot of sushi all night and you don't feel like you walked away going like, oh.
04:05Place in Miami called Sushi Bar. Sushi Bar? Spectacular. Have to check that out. So now
04:09we're taking it off the heat. We're done. The thing with eggs too is like they'll,
04:13these will keep, they'll continue cooking off, off the heat. So when they're not even
04:17on the flame, eggs cook at such a low temperature that you take it off and just the residual heat
04:20from the pan keeps that going. But we're pretty much done here. This is the hardest part. This
04:24is the hardest part. The flip. But I, this is the way I do it and I'll show you like this is
04:28pretty much foolproof. You put it on the pan halfway and you just go like that. Boom. And
04:32you don't just try to try to give that a shake. No, it's not coming off. All right. Then flip it.
04:37Then, uh, then go. I think it's, I know where it's stuck. So that's going to go. Yeah. Yeah.
04:42Just, it's going to take a little bit more gusto. Yep. Yep. Now fold. Now fold. Fold.
04:48Look at that. Hold on. No, what are you talking about? No, that's fine. What do you mean? What
04:54do you mean? That's good. It's kind of sloppy looking on my foot being honest. Well, it's
04:58about how it tastes. Not really how it looks all the time. That's how I would like you like chives
05:02or anything to finish. Do you like anything on top knife? I'll take a couple. We're just going
05:07to always do hold it like that. You get the best control. Take it. So it's straight fingers like
05:13that. And then we're just going to go. Yeah, that works too. That works too. Perfect. And
05:20it would take a couple of those. Dave, we finished off the omelet on top. All right.
05:24Well, Dave, there's our omelets. We'll have a bite. I appreciate you coming on. I don't know
05:28if you remember this, but when I was an intern, I made you scallops. I tried to make you scallops
05:31live on air and you spit it out. It was like the worst scallop you said you've ever had. We got
05:35this guy. He started cooking. He has a home cooking business. He cooked me scallops yesterday.
05:39They were disgusting. Four. Is it Donnie's intern? They're undercooked, which is a bad situation.
05:45He also is a badger too. He's a smart kid. I actually like him. He's the only one out of
05:50all the interns who waited one day for me to come outside. He's like, I want to be your guy.
05:54Whatever you want me to do, I'll do. I don't remember that. I do like scallops. Was it bad?
05:58It was really bad. It was just undercooked. I was trying to cook it at the old HQ2 at the office
06:04on a hot plate. That's a risky thing to do. I know. Frank, he was like, yeah, he likes scallops.
06:08I do like scallops. But next time you're here for football season, when you're back,
06:12we'll do it. I want to make you a really nice, fancy scallop. So I have. Redemption.
06:17The other Donnie was trying to invite himself over to my Nantucket house. Of course.
06:20They harvest the scallops right in front of my house. Literally like 20 feet in front. Damn,
06:25that's awesome. But they'll give you some, or you'll be able to get access? No, the people I
06:28bought the house with left all the equipment. Oh, so you can get them yourself? Yeah, you can go
06:33get them yourself. Damn, that's sweet. Well, how's the taste? Pretty good. Pretty good. Tastes good.
06:38Pretty good. Guys, that's going to do it for this episode of What's for Lunch? What's for
06:41Breakfast? In this case, Dave, appreciate you being here. Thank you. All right. See you guys.